4-501.114(A); Priority; When tested during the inspection; the concentration of the chlorine sanitizing solution in the dishwasher was less than 10ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. CDI - Container of chlorine sanitizer was replaced; after several cycles and priming the solution returned to adequate concentrations.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.12; Core; Observed black buildup on wall around the dish washer and on the wall near the floor; possibly due to water leaking from under this wall. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean this area more frequently and address source of water before the next inspection.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.17; Priority foundation; Observed date labels marked with a date marking system that did not include the day of preparation as day 1. Refrigerated; ready-to-eat; TCS food prepared or held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI - PIC corrected date labels. Repeat.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
4-601.11 (C); Core; Observed food debris buildup in the lower section of the prep cooler and in the gaskets of the drawer coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these areas more frequently. Repeat.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-501.114; Priority; When tested during the inspection the concentration of the chlorine sanitizer in the dishwasher was less than 50ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. Adjust dish machine to dispense enough sanitizer to fall within range; sanitizing may not continue at this machine until correction takes place. Repeat. Follow-up by 6/26/2025.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Proper disposition of returned; previously served; reconditioned & unsafe food
Inspector’s notes
3-701.11(A); Priority; Observed several moldy onions stored in a crate in the produce cooler. A food that is unsafe; adulterated; or not honestly presented shall be discarded. CDI - PIC voluntarily discarded onions.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.18; Priority; Observed a container of hotdogs without a date marking label. A refrigerated; ready-to-eat; TCS food shall be discarded if it Is in a container or package that does not bear a date or day. CDI - PIC voluntarily discarded hotdogs. Repeat. 3-501.17; Priority foundation; The current date marking system of prepped foods did not include the day of preparation as day 1. Refrigerated; ready-to-eat; TCS food prepared or held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI - Discard dates corrected on date labels; none of the labeled foods were over 7 days old.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3); Priority foundation; Hotdogs in warmer did not have labels indicating when they were to be discarded; no other labeling system available. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - PIC voluntarily discarded unlabeled hotdogs.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority foundation; The available QT test strips expired in 2020 and were no longer effective; no other test strips for quat sanitizer were available. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Acquire new test strips; follow-up by 7/03/2025.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 4-601.11 (B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core; Observed dusty and dirty rolling carts in the kitchen. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean the rolling carts.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-501.114; Core; The cardboard dumpster is missing the drain plug. Drains in dumpsters and waste containers shall have drain plugs in place. Replace drain plug before the next inspection.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
4-501.114; Priority; Observed quat sanitizer residual less than 100PPM. Quat sanitizer shall register 200-400PPM Manager will call for service on dispenser. 4-602.11; Core; Black growth present inside ice machine chute. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.18; Priority; Observed no date marking large tub of hot dogs. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed improvement in cooling methods today. Observed pans of cheese cooling inside tightly covered containers. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Observed thick dust present on white ventilation system positioned above 3 comp sink. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Food protection manager was not available during the inspection. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. At least one manager shall be available during all hours of operation. List of testing sites sent to manager. Link to the testing sites can be found at https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
4-501.114; Priority; At beginning of inspection; Observed sanitizer not adequately dispensing. Chlorine shall register 50-200PPM Manager primed machine and is currently working. Manager called for service.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Observed several TCS items held above 41F inside ice bath (see chart above). Ambient air temp in this unit temping 66F.Facilty provided temp logs . Items moved to tall reach in. TCS foods shall be held at 41F or below. Unit turned down. Manager called in unit repair.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Observed purell and sanitizer bucket on top of prep table. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles- all items placed in designated area.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed hot dogs placed in room temperature water cooling inside tight container. Observed raw chicken marinating in tightly covered plastic. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed. Item placed in walk in for rapid cooling.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.17; Priority Foundation; Observed wash cycle is providing a small drip not adequate for washing. When used for WAREWASHING; the wash compartment of a sink; mechanical warewasher; or wash receptacle of alternative manual WAREWASHING EQUIPMENT as specified in par. 4 301.12(C); shall contain a wash solution of soap; detergent; acid cleaner; alkaline cleaner; degreaser; abrasive cleaner; or other cleaning agent according to the cleaning agent manufacturer's label instructions.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-301.12; Priority Foundation; At the beginning of inspection. Observed no paper towels at handsink on the line. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels.Towels obtained.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3-501.16(A)(1) ; Priority; Observed nacho cheese cups holding below 135F inside warmer. TCS foods shall be held at 135F or greater. Items discarded.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority;Observed cheddar mozzarella mix and cut lettuce holding above 41F inside reach in unit. TCS foods shall be held at41F or below. Unit turned down. Manager called in unit repair.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.18; Priority;Observed hot dogs in water held held overnight without date marking. Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item dated.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.